This Strawberry Rhubarb Crumble Pie features a perfect homemade all-butter pie crust, a sweet/tart strawberry rhubarb pie filling, and a brown sugar oat crumble topping.Jump to Recipe
Strawberry Rhubarb is probably my favourite kind of fruit pie. The combination of strawberries and rhubarb is really quite wonderful. Whoever came up with that really knew what was up! The sweetness of the strawberries is so perfectly complimented by the tart flavour of rhubarb.
While a classic strawberry rhubarb pie is delicious on its own, a buttery oatmeal brown sugar crumble is only going to make it better! This pie tastes like a pie and a crumble or crisp all in one! The tart sweetness of the fruity pie filling goes so well with the buttery pie crust and sweet, slightly crunchy oatmeal crumble topping. SO good!
Here are some more delicious pie recipes to try next!
- Key Lime Pie Recipe - This key lime pie is to die for! So creamy, sweet, and tart with a buttery crust!
- Fudge Brownie Pecan Pie - Basically the best fusion of brownies and pecan pie, this one is perfect if you prefer a non-fruit pie.
- Banana Cream Pie - The cinnamon graham cracker crust and homemade custard in this pie are just incredible!
- Homemade Pumpkin Pie - My version of spicy pumpkin pie made entirely from scratch.
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Strawberry Rhubarb Crumble Pie
- 9-inch pie pan
- pastry cutter
- heavy saucepan
- mixing bowls
- measuring cups & spoons
For the crust:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup cold salted butter
- 2-3 tablespoons ice water
For the filling:
- 3 cups chopped rhubarb
- 3 cups chopped strawberries
- ¾ cup granulated white sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the topping:
- 2 cups rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup salted butter, melted
To make the filling:
- In a medium-sized saucepan, stir together the rhubarb, strawberries, sugar, cornstarch, and cold water. Cook over medium heat, stirring constantly, for about 5 minutes. The mixture should thicken and no longer be milky in appearance. Transfer the hot filling to a heat-safe bowl and let cool to at least room temperature while you make the crust.
To make the crust:
- In a medium-sized mixing bowl, stir together the flour, cornstarch, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter until the butter pieces are no bigger than peas. Add ice water, starting with 1-2 tablespoons and adding up to 3 in total or just until the dough starts to hold together when pinched. Turn onto a counter and form together into a disk with your hands. Generously flour the counter and the top of the disk of dough and begin to roll out into a circle about 12 inches in diameter. It does not to be a perfect circle, just the general shape!
- Transfer the 12-inch round of dough to an ungreased 9-inch pie pan. Gently work out any air pockets on the bottom and sides. Trim the scraps from the edges and style the edge of the crust as desired. Coat the bottom and sides of the pie crust with a generous coat of flour (This helps prevent the crust from going soggy). Cover and refrigerate for 1 hour (or at least 30 minutes if you're tight on time) before assembling with the filling and baking.
To make the topping:
- Combine the oats, flour, and brown sugar in a large bowl. Stir in the melted butter to form a crumble.
To assemble the pie:
- Once the pie filling has cooled to room temperature, the pie crust has chilled, and the topping is made, it is time to assemble and bake the pie. Preheat the oven to 375℉.
- Pour the filling into the chilled crust and smooth out the top. Sprinkle the crumble topping all over on top of the filling. Bake in the preheated oven for 45-55 minutes or until the filling is bubbly and the crust is golden. Let the pie cool for at least 2 hours before serving to allow the filling to set. Serve with whipped cream or ice cream, if desired. Enjoy!
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